- 1 1/2 (.25 ounce) packages active dry yeast
- 3/4 cup granulated sugar, divided
- 1 cup warm milk
- 4 cups all-purpose flour, divided
- 3 large whole eggs, separated
- 2 egg yolks
- 1/2 tablespoon brandy
- 1/2 teaspoon salt
- 10 tablespoons butter, melted and cooled
- 1/2 cup slivered blanched almonds, coarsely ground
- 1/4 cup raisins
- 1 tablespoon water
- Glaze:
- 3/4 cup confectioners' sugar
- 1 tablespoon lemon juice
- Stir together yeast, 1/4 teaspoon sugar, and warm milk in a large bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups flour and cover bowl tightly with plastic wrap. Let stand in a warm place until doubled, about 1 hour.
- Beat 4 yolks with remaining sugar in a bowl with an electric mixer at TK speed until mixture is thick and pale, 2 to 3 minutes. Beat in brandy and salt.
- Stir yeast dough to deflate. Add yolk mixture and butter and stir until well blended. Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter, then stir in remaining 2 1/2 cups flour. Cover bowl and let rise in a warm place until doubled, about 1 hour 10 minutes.
- Stir dough to deflate, then stir in almonds and raisins.
- Butter 4 clean (10 1/2-ounce) coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour, knocking out excess. Divide dough evenly among cans. Let dough rise in cans, covered with a towel, until about 1/2 inch from rim, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together remaining yolk and water, and lightly brush over tops of dough. Bake loaves in cans until tops are golden brown, 35 to 40 minutes. Turn loaves out onto a rack, turn right side up, and let cool completely, about 1 1/2 hours.
- Sift powdered sugar into a bowl, then stir in lemon juice. Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.
05/03/2018
recipepes.com
Russian Kulich, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
